Oil up pan with sesame oil and heat it up real good- toss in the veg and put some marks on them, hot but still crunchy. Slide veg off onto plate and then toss in Duck and sizzle for a few minutes. Remove duck and add 1 cup hot water and the noodles. Soften some while covered then add seasoning and incorporate. When the noodles have absorbed the majority of the liquid add the veg and meat. Toss to mix and plate.

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The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

I got an Imperia pasta machine a few months ago. I don't like to use the attachments; I prefer to just hand cut the pasta. It works great and doesn't take much time at all once you get then hang of making the dough.

Havent tried the attachments yet. Well just cleaning the rollers anyways. Seems to work OK though. I have the ftetuchini and linguine one. It sticks together a little but I think I just need to flour it more.

Saute onion in oil until slightly translucent add garlic then remove to a plate. Sizzle the sausage and add the onions. Once incorporated remove to plate again. Heat up sauce in pan and reduce slightly. Add sausage and onion. Much of the grease remains on the plate. Salt and Pepper to taste.

Simmer sauce until pasta is aldente. Drain pasta and place on serving dish or platter. Top with the sauce and cheese. Serve!

Usually I'll skin the raw sausage and roughly chop it up. The smoked sausage brings a little something different. The casing gives a nice crunch but it isn't my preference. Not bad though. The addition of bell pepper to this dish would really improve it. Overall very tasty and filling.

Normally I'll make my own tomato sauce but the stragglers in the pantry need culling.

Cap I'll try to do a fresh pasta this weekend. A rustic wide-cut noodle with Bolognese sauce sound nice?

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The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

I used to make the dough with semolina or duram flour. Thats what I use to make those manicotti crepes.

Didnt have any on hand but I made lasagna the other night ueing just plain old unbleached flour and it worked great.

You can knead it by hand but I added about 3-4 cups of flour to the kitchen aid and made an indentation in the flour. Then addded 6 lightly beaten eggs. Then tilted the mixer and blade into the eggs and set the mixer on low. if it is to wet add some more flour gradually. If it is to dry add a little water gradually. It should never stick to your fingers. When done remove and knead on a board or something a few times.

This will make enough dough sheet for lasagna to serve 6 or 8 people easily.

Then roll it through the regular rollers a few times each setting gradually making it thinner. Lice it as needed to fit the lasagna pan.

Really wanted to quote back to your inlaws and ketchup. Couldn't find it though.You know I really wouldn't mind seeing the recipe - just want to compare to what we do.Fresh noodles are not par for the course here unfortunately. And when it's made, one or two go into the freezer for future use.

It's a weird mindset thing but I can't get over calling it tomato "gravy". I am picturing Thanksgiving turkey gravy spiked with tomato paste. Ah well, we all have our crosses to bear.

Sort of pasta/dough related, but does anyone have a good recipe for dough that gives a good deep fry result? We did samosas but the shortening/flour dough basically tasted like fried pie crust...good in its way, but the wife was hoping for something more like what they make crab rangoon with...wonton dough, is it? Samosas are a bit like deep fried ravioli or pierogi.